I make a lot of desserts, but my Banana Pound Cake with Strawberry Purée is one of those bakes that makes me feel like I’ve accidentally become the kind of person who “whips up a little something sweet” just because it’s Tuesday. It’s rich, it’s fruity, and it has just enough flair to make people think I put way more effort into it than I actually did.
There’s something satisfying about mashing bananas into a batter that already smells like comfort. I cream the butter and sugar until they look like they’re trying to outshine each other, fold in the eggs, add the flour, and let the bananas do what bananas do best — make everything taste better. By the time the batter hits the pan, it already feels like a win.
While it bakes, I make the strawberry purée. It’s simple: fresh strawberries, a little sweetness, a quick blend, and suddenly I’m standing in my kitchen holding something that looks like it belongs in a fancy dessert photo. Every time I pour it over the warm pound cake, I get that moment of satisfaction — the one where I think, “Yep, this is going to impress someone… even if that someone is just me.”
When I slice into it, the cake is dense, buttery, and full of banana flavor, and the strawberry purée adds that bright, fresh pop that makes the whole thing feel like it should be served on a patio somewhere with a breeze and good lighting.
That’s why I love making Banana Pound Cake with Strawberry Purée. It’s easy, it’s indulgent, and it’s the kind of dessert that makes you look like you’ve got your life together, even if you absolutely do not.
Banana Pound Cake with Strawberry Puree Recipe
Bananas and strawberries are two fruits that are even better when they are paired together. The cake is super moist and the strawberry puree is not too sweet and is a delicious, fruity companion.
Ingredients
- 3 cups All Purpose Flour (sifted)
- 3 sticks Unsalted Butter (4 sticks)
- 3 cups Sugar
- 1 Bananas (ripe)
- 5 Eggs (large)
- 3/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 2 tsp Banana Extract
- 1/2 tsp Cinnamon
- Strawberry Puree
- 6 Fresh Strawberries
- 2 tbsp Powdered Sugar
- 1 tbsp Granulated Sugar
- 2 tbsp Water
Directions
- Step 1 Preheat oven to 325 degrees
- Step 2 Mix together flour, and cinnamon.
- Step 3 Mash your bananas with a potato masher.
- Step 4 Cream together butter, bananas and vanilla until well mixed. I used the wire wisk attachment on my KitchenAid stand mixer at a speed of two.
- Step 5 I change to my beater paddle and slowly add the sugar, still at a speed of two.
- Step 6 Add eggs one at a time and beat until well blended.
- Step 7 Alternately add flour and sour cream a little at a time. Beat at medium low speed for 1 minute.
- Step 8 Grease your Bundt pan and add batter. Tap pan on the counter to settle and level. Bake 90 minutes. Start checking at 70 minutes. If you can pull a clean toothpick from the cake, it’s done.
- Step 9 Strawberry Puree
- Step 10 Add all puree ingredients to a blender and puree.
- Step 11 Store puree in a container in the refrigerator.
- Step 12 Drizzle plate with the puree and serve the cake over the puree.
- Step 13 Enjoy your Banana Pound Cake!
